A welcome comfort on a cold fall or winter
- 3 tbsp vegetable oil -
- 3 onion, sliced -
- 2 cloves garlic, minced -
- 1 tbsp minced fresh ginger -
- 2 tbsp curry powder -
- 2 Jalapeno peppers, seeded, deveined and finely chopped -
- 2 lb skinless, bone-in chicken thighs (about 8) -
- 2 cup full fat coconut milk -
- 4 cups cauliflower florets -
- 1 cup frozen peas -
- 1/4 cup chopped fresh coriander (optional) -
In large shallow pot or Dutch oven, heat oil over medium-high heat. Add chicken thighs, bone side up. Brown chicken, turning once, for about 5 minutes per side. Remove to plate. Add onions; cook, stirring, for about 5 minute or just until beginning to soften. Add curry powder and 3 tablespoons of water, stirring with a wooden spoon to scrape up any browned bits from bottom of pan. Cook for about 8 minutes or until onions are very soft. Stir in jalapeno peppers for 2 minutes.
Return chicken to pan, turning until well coated with onions and spices. Pour in coconut milk. Bring to a boil. Reduce heat; simmer, covered, for 25 minutes. Stir in cauliflower and peas. Cook, covered, fro 15 more minutes or until chicken is cooked through and vegetables are almost tender. Remove cover; bring mixture to a boil. Boil gently for 3 minutes or until sauce is thickened. Stir in coriander if using.
To read full article from Daphna Rabinovitch titled "Chicken Goes Global", click here.